[Ingredients]
(1) 1  carp  (2) 10g.  tetrapanax papyriferus (Tong Cao); 100g. bean sprout

[Seasoning]
(1) 1 tbsp. rice wine; proper salt and sesame oil

[Methods]
(1) Remove the viscera of carp and rinse. Rinse bean sprouts.
 

(2) Cook bean sprouts, Tong-Cao with water; after boiling, turn to low heat to cook for 30 mins, then put carp in to continue cooking until the carp is done. Remove Tong-Cao and add  seasoning (A) in.